Sometimes when we do remember it is at an odd hour when we cannot grind the batter late in the night neither can we leave it soaking to be ground later in the morning.
It is normal to soak the ingredients in the afternoon and grind them to batter by night so that it ferments and we can prepare idlis for breakfast.
When we forget to soak the dals then there is another remedy which many dont prefer but I have always got excellent idlis and dosas from this method. Infact out of sheer laziness many a time I prefer this method.
Off late it has been one of my preferred ways to make idlis . with just two members in the family , i dont feel like grinding a big batch in grinder and storing the batter for a week, trying to use up, instead i like this method of making idlis just for breakfast , in a small quantity , and no wastage too .
Not to mention how quick it can be . 🙂
2 cups idli rice rava
1 cup udad dal
wash and soak udad dal in clean water for 3 hours .
add water to idli rava ,and drain of any dust or small particles,
add more fresh water to idli rice rava.
cover both and allow to soak for just 3 hours .
after 3 hours , you can grind the udad dal in mixie or in grinder to a very smooth thick batter using the same soaked water .
take the ground udad dal in a vessel . add to that the squeezed idli rice rava .
mix well, add water if necessary to get the idli batter consistency .
allow to ferment in a corner for 8-10 hours .
prepare idlis, after adding salt to batter, mix well , if you find batter too thick, dilute very carefully and mix batter from bottom to top as rice rava will be settled at the bottom .
grease idli plates, steam for 8 minutes or till done
serve with chutneys, sambar of your choice .
There was a time when I soaked the udad dal at night before bedtime and kept it in the fridge during soaking.Early next morning I ground it well in mixie and got a lovely frothy batter. Added the idli rava into the udad dal batter and kept in a warm place in the kitchen counter.6.30 AM I ground the batter and by 10 am I could make the freshest sour free soft idlis. Ever since Ihave been doing this , I get nice idlis for afternoon also.I use the same for making nice crispy dosas too.
I tried and tested this many times and got excellent results.I may ditch the grinder for this method soon! See the pics for yourselves.